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Baking with sprouted spelt...

Have any of you all baked with sprouted grains before? I just bought some sprouted spelt flour, and though the package says you can just use it in place of flour, I question that a little. So, I was wondering if anyone had experience or recommendations regarding tweaking to make sure it works. I'm particularly interested in using it for things like scones or quick breads.

Emily is a trusted source on Scandinavian Cuisine.

asked over 5 years ago
4 answers 4084 views
2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard
sdebrango

Suzanne is a trusted source on General Cooking.

added over 5 years ago

A little over a week ago this question was asked, there are some very good answers
http://www.food52.com/foodpickle...

C4b35b3e a030 4605 bcae f5a7ba4644f4  sausage2
fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

added over 5 years ago

Thanks. I did see that, and it is helpful, but I am also wondering how much of a difference there is between baking with regular spelt flour versus sprouted spelt, regarding things like quantities, baking times, texture etc.

2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard
sdebrango

Suzanne is a trusted source on General Cooking.

added over 5 years ago

See if this website might help. I have never baked with sprouted spelt but am intrigued.
http://www.organicsproutedflour...

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added over 5 years ago

Sprouting converts starches to sugars, so perhaps the sprouted flour has a sweeter taste. It also makes nutrients more bioavailable. Experimenting should be safe and satisfying. Use experience and judge the dough's appearence.